Spring Salad with Lemon Vinaigrette


For the Salad:

  • 3 cups mixed spring greens (such as baby spinach, arugula, and watercress)
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1/2 cup radishes, thinly sliced
  • 1/2 cup snap peas, trimmed and halved
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup toasted almonds or walnuts, chopped
  • Edible flowers for garnish (optional)

For the Lemon Vinaigrette:

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey or maple syrup (adjust to taste)
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • A pinch of garlic powder or 1 small garlic clove, minced (optional)


  1. Prepare the Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, pepper, and garlic (if using) until well combined and emulsified. Adjust seasoning to taste. Set aside.
  2. Assemble the Salad: In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber slices, red onion, radishes, and snap peas. Toss gently to mix.
  3. Add Cheese and Nuts: Sprinkle the crumbled feta cheese and toasted nuts over the salad.
  4. Dress the Salad: Just before serving, drizzle the lemon vinaigrette over the salad and toss gently to coat all the ingredients evenly. Taste and adjust seasoning if necessary.
  5. Garnish and Serve: Garnish with edible flowers if desired for an extra pop of color and a touch of spring. Serve immediately.

Enjoy your vibrant and tasty spring salad, perfect as a light meal or a side dish for your spring gatherings!

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